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Homemade lasagna with eggplant sauce

ingredients

servings

6

Lasagne, pasta

600 grams

Canned tomato sauce, without salt

500 grams

Extra virgin olive oil

300 grams

Carrots

3 unit

Red onions from Acquaviva delle Fonti

1 half

Garlic

2 wedges

Parsley

1 spoon

Iodized salt

to taste

White table wine

1 glass

Fresh scamorza cheese

300 grams

Grated cheese

4 spoons

Aubergine

1 unit

first courses from Italy - Puglia

Homemade lasagna with eggplant sauce

Homemade lasagna with eggplant sauce

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Homemade lasagna with eggplant sauce

Eggplants or the made in so many ways but I wanted something different from the usual is the varolorizate or making a sauce and serve lasagna are satisfied.

Homemade lasagna with eggplant sauce step 1

step 1

In a pan put 2cuchiaii oil and chopped onion do mix and add the chopped carrots and sfumiamo with white wine

Homemade lasagna with eggplant sauce step 2

step 2

Let it evaporate and add salt and let cook we fix the pureed tomato.

Homemade lasagna with eggplant sauce step 3

step 3

Meanwhile wash the asciughiamola eggplant and get it into cubes in a saucepan put the remaining oil

Homemade lasagna with eggplant sauce step 4

step 4

Let's heat and add the eggplant, when they are golden scoliamo and let dry on paper towels add all the sauce.

Homemade lasagna with eggplant sauce step 5

step 5

Inburiamo a baking dish and arrange a layer of lasagne we put a bit of sauce and a few slices of scamorza cheese and cover with other lasagne and continue doing so the layers that we want.

Homemade lasagna with eggplant sauce step 6

step 6

Bake at 250g until browned on the surface.

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